Seared Sea Scallops with Ricotta and Spring Pea Mash and Chive Oil

There are just three simple parts to this elegant dish from star chef Emeril Lagasse. The ricotta and pea mash and the emerald-green chive oil can be made well in advance, so the only last-minute task is cooking the scallops.

  • Servings: 4

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chive oil
  • 2 cups chopped chives (4 ounces)
  • 1/2 cup canola oil
  • Kosher salt
ricotta and spring pea mash
  • 1 1/2 cups baby peas
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons finely chopped fresh mint
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon finely chopped basil
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 cup fresh ricotta cheese
  • Kosher salt
  • Pepper
  • 1/4 cup extra-virgin olive oil
  • 12 extra-large sea scallops (about 2 pounds)
  • Kosher salt
  • Pepper
  • Lemon wedges, for serving

How to make this recipe

  1. Make the chive oil

    Fill a medium bowl with ice water. In
    a medium saucepan of boiling water, blanch the chives for
    10 seconds. Drain, then transfer to the ice bath to cool. Drain well. Squeeze out as much water from the chives as possible and pat dry.

  2. Make the chive oil

    In a blender, puree the chives with the canola oil until smooth. Strain the chive oil through a fine sieve into a bowl, pressing on the solids. Season the chive oil with salt.'

  3. Make the mash

    In a medium saucepan of salted boiling water, cook the peas just until tender, 2 to 3 minutes; drain well and pat dry. Using a fork, mash the peas until chunky. Stir in the olive oil, mint, Parmigiano, basil, shallot, lemon juice and garlic. Fold in the ricotta and season with salt and pepper.

  4. Cook the scallops

    In a large nonstick skillet, heat 2 tablespoons of the olive oil. Season the scallops with salt and pepper, add 6 to the skillet and cook over moderate heat, turning once, until golden and just opaque throughout, about 5 minutes per side. Transfer to a large plate. Wipe out the skillet and repeat with the remaining olive oil and scallops.

  5. Cook the scallops

    Spoon the mash onto plates and arrange the scallops around it. Drizzle with the chive oil and serve with lemon wedges.

Contributed By Published March 2015

508027 recipes/seared-sea-scallops-with-ricotta-and-spring-pea-mash-and-chive-oil 2015-02-26T23:44:51+00:00 Emeril Lagasse spring|dinner-party|mothers-day|4|gluten-free|make-ahead|weeknight-dinner march-2015 recipes,seared-sea-scallops-with-ricotta-and-spring-pea-mash-and-chive-oil 508027

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